Spinach and Artichoke Wonton Cups
Creamy spinach and artichoke dip baked in crispy wonton cups for a handheld, crowd-pleasing appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12–14 cups
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
10 oz frozen spinach, thawed and drained well
8 oz artichoke hearts, drained and finely chopped
1/3 cup mayonnaise
1/3 cup sour cream
4 oz cream cheese, softened
12–14 wonton wrappers
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1 tbsp garlic powder
Salt and pepper, to taste
Cooking spray
Instructions
1. Preheat oven to 350°F (175°C).
2. Press one wonton wrapper into each muffin cup, lightly spray, and bake 5 minutes.
3. Mix spinach, artichokes, mayonnaise, sour cream, cream cheese, Parmesan, garlic, garlic powder, salt, and pepper until combined.
4. Spoon filling into cups.
5. Bake 10–12 minutes until golden and hot.
6. Cool slightly and serve warm.
Notes
Wring spinach thoroughly to prevent sogginess.
Use Greek yogurt instead of mayonnaise for a lighter version.
Par-bake wrappers before filling for crisp texture.
Reheat at 350°F for 5–7 minutes to restore crunch.